Almonds - Spicy Cocoa Dusted
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Almonds, 2 cup, whole Splenda Brown Sugar Blend, 3 tsp Pancake Syrup - Sunny Acres Sugar Free, 3 tbspSalt, 1 tsp Pepper, red or cayenne, 1 tsp Cinnamon, ground, .25 tsp Ghirardelli Cocoa, 1.5 tbsp
Mix the syrup, brown sugar, salt, cayenne, cinnamon in a saucepan. Bring to a simmer over a medium heat.
Add almonds and cook for 3 minutes stirring constantly.
Pour onto a parchment lined cookie sheet and make sure they are only single layer. USE PARCHMENT, or else you will never recover your cookie sheet... this is some sticky stuff.
Bake for 20-25 minutes at 325 (or until the syrup has become dark brown) stirring occasionally to prevent burning.
Separate nuts on cookie sheet and let them cool.
Once cool, place nuts in a resealable bag with cocoa powder. Shake to coat.
Number of Servings: 15
Recipe submitted by SparkPeople user RIGHTHANDKITTEN.
Add almonds and cook for 3 minutes stirring constantly.
Pour onto a parchment lined cookie sheet and make sure they are only single layer. USE PARCHMENT, or else you will never recover your cookie sheet... this is some sticky stuff.
Bake for 20-25 minutes at 325 (or until the syrup has become dark brown) stirring occasionally to prevent burning.
Separate nuts on cookie sheet and let them cool.
Once cool, place nuts in a resealable bag with cocoa powder. Shake to coat.
Number of Servings: 15
Recipe submitted by SparkPeople user RIGHTHANDKITTEN.
Nutritional Info Amount Per Serving
- Calories: 117.2
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 158.4 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 2.4 g
- Protein: 4.1 g
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